ArticleJournal of food and drug analysis2015
Degradation of histamine by Bacillus polymyxa isolated from salted fish products.
Article in Journal of food and drug analysis, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Essential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges.Foods (Basel, Switzerland) · 2024Review
- Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods.Foods (Basel, Switzerland) · 2024Review
- Removal of Histamine from Fish Sauce byFood technology and biotechnology · 2023Article
- Effect of Selected Factors Influencing Biogenic Amines Degradation byMicroorganisms · 2023Article
- Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation.AMB Express · 2021Article
- Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi.Scientific reports · 2018Article
- Biogenic amines in seafood: a review.Journal of food science and technology · 2016Review
- Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture.Journal of food and drug analysis · 2016Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Histamine is the causative agent of scombroid poisoning, a foodborne chemical hazard. Histamine is degraded by the oxidative deamination activity of certain microorganisms. In this study, eight histamine-degrading bacteria isolated from salted fish products were identified as Rummeliibacillus stabekisii (1 isolate), Agrobacterium tumefaciens (1 isolate), Bacillus cereus (2 isolates), Bacillus polymyxa (1 isolate), Bacillus licheniformis (1 isolate), Bacillus amyloliquefaciens (1 isolate), and Bacillus subtilis (1 isolate). Among them, B. polymyxa exhibited the highest activity in degrading histamine than the other isolates. The ranges of temperature, pH, and salt concentration for growth and histamine degradation of B. polymyxa were 25-37
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